Creamy Wild Mushroom Cauliflower Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild Mushroom Cauliflower Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto

Savor a silky, comforting risotto that perfectly marries earthy wild mushrooms and tender cauliflower rice, enriched with creamy Greek yogurt, hearty lentils, and a hint of Parmesan for a delicious depth of flavor.

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NUTRITION

513kcal
Protein
43.1g
Fat
21.9g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

200g Wild Mushrooms

1 cup Low-Sodium Vegetable Broth (240ml)

1 tablespoon Olive Oil (13.5g)

150g Low-Fat Greek Yogurt

1/2 cup Cooked Lentils (100g)

1 ounce Parmigiano-Reggiano (28g)

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large, deep skillet over medium heat.

  • 2

    Add the wild mushrooms and a pinch of salt, sautéing for 5-7 minutes until the mushrooms soften and begin to brown.

  • 3

    Stir in the cauliflower rice and fresh thyme, cooking for 2 minutes to allow the flavors to meld.

  • 4

    Gradually add the vegetable broth, stirring frequently. Allow the mixture to simmer and absorb the liquid, about 5-7 minutes.

  • 5

    Fold in the cooked lentils and lower the heat. Let the mixture warm through for another 2 minutes.

  • 6

    Remove from the heat and stir in the low-fat Greek yogurt and Parmigiano-Reggiano. Adjust the seasoning with salt and pepper.

  • 7

    Plate the risotto while warm and garnish with a sprinkle of extra Parmesan or fresh herbs if desired.

Creamy Wild Mushroom Cauliflower Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild Mushroom Cauliflower Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto

Savor a silky, comforting risotto that perfectly marries earthy wild mushrooms and tender cauliflower rice, enriched with creamy Greek yogurt, hearty lentils, and a hint of Parmesan for a delicious depth of flavor.

NUTRITION

513kcal
Protein
43.1g
Fat
21.9g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

200g Wild Mushrooms

1 cup Low-Sodium Vegetable Broth (240ml)

1 tablespoon Olive Oil (13.5g)

150g Low-Fat Greek Yogurt

1/2 cup Cooked Lentils (100g)

1 ounce Parmigiano-Reggiano (28g)

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large, deep skillet over medium heat.

  • 2

    Add the wild mushrooms and a pinch of salt, sautéing for 5-7 minutes until the mushrooms soften and begin to brown.

  • 3

    Stir in the cauliflower rice and fresh thyme, cooking for 2 minutes to allow the flavors to meld.

  • 4

    Gradually add the vegetable broth, stirring frequently. Allow the mixture to simmer and absorb the liquid, about 5-7 minutes.

  • 5

    Fold in the cooked lentils and lower the heat. Let the mixture warm through for another 2 minutes.

  • 6

    Remove from the heat and stir in the low-fat Greek yogurt and Parmigiano-Reggiano. Adjust the seasoning with salt and pepper.

  • 7

    Plate the risotto while warm and garnish with a sprinkle of extra Parmesan or fresh herbs if desired.